We compile information on “0 yen tourist spots” and “must-see paid spots with extra benefits” and then keep them in our blog as archives for your convenience. We also introduce the food of Hokkaido and interesting souvenirs to take home.

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2019年1月31日木曜日

精進料理（素食料理） / Shojin Ryori

Shojin Ryori is a category of Japanese cuisine. Shojin literally stands for purifying or devoting oneself to something. Shojin Ryori is based on the ideas of Buddhism, and doesn’t use any meat or animal proteins. Actually, it’s seen in various Asian countries, but the style and ingredients are slightly different. As dashi (soup stock) has an important role in Japanese cuisine, kombu (kelp), red beans, soy beans, kanpyou (dried gourd), dried shiitake (mushroom), turnip, and gobou (edible burdock) are typically used to make the stock. Mirin is a very important seasoning in Japanese, but it’s not used because it contains traces of alcohol.